Veg Sandwiches--Warm Veggie Hoagies

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* Exported from MasterCook *

 

Warm Veggie Hoagies

 

Recipe By :Vegetarian Sandwiches, Paulette Mitchell

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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SPREAD:

2 tablespoons Sun-Dried Tomato Pesto

2 tablespoons mayonnaise

pinch red pepper flakes

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2 6-8 inch hoagie buns -- halved horizontally

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VEGGIE FILLING:

1 tomato -- cut into 1/4 " slices

dash salt & freshly ground pepper

2 slices red onion -- (1/8 " thick slices) separated into rings

1/2 cup thinly sliced mushrooms

1/4 green bell pepper -- seeded, deveined & cut into 1/4 "

wide strips

1/2 cup coarsely shredded mozzarella cheese

1/4 cup sliced ripe olives

1 cup finely shredded lettuce

 

TO MAKE THE SPREAD: Stir all the ingredients together in a small bowl. Taste

and adjust the seasoning.

 

Spread the cut sides of the buns with the spread. Top each bottom bun half with

half of the filling ingredients in the order listed. Top each with an upper bun

half, spread side down. Fasten with long sandwich picks and cut in half

diagonally.

 

TO HEAT: Place the sandwiches between 2 paper towels in a microwave. Heat on

high for 1 minute or until the buns are warmed and the vegetables are still

crunchy. (Heating longer will make the buns soggy.)

 

VARIATION: Substitute slices of white or whole wheat bread for the hoagie buns.

 

S(ISBN):

" 0-8118-2501-9 "

Copyright:

" 2000 "

 

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Per serving: 505 Calories (kcal); 24g Total Fat; (41% calories from fat); 17g

Protein; 59g Carbohydrate; 30mg Cholesterol; 747mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

 

NOTES : Heating the sandwiches in a microwave makes the buns soft. For a crusty

texture, individually wrap the sandwiches in foil and heat them in a preheated

350ºF oven for about 10 minutes or until the cheese is melted and the bread is

crusty.

 

To serve a crowd, multiply this recipe by 4 and substitute a loaf of Italian

bread for the buns, then slice into sections for serving.

Nutr. Assoc. : 0 0 0 0 0 905795 0 0 0 0 0 904977 0 922 920168 4924

 

 

* Exported from MasterCook *

 

Sun-Dried Tomato Pesto

 

Recipe By :Vegetarian Sandwiches, Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup sun-dried tomatoes, oil-packed -- drain & reserve oil

1 tablespoon reserved oil from sun-dried tomatoes

1 tablespoon concentrated tomato paste

1 tablespoon lemon juice

2 cloves garlic

OR 1 tsp. prepared minced garlic

1/4 teaspoon freshly ground pepper -- or to taste

1/4 teaspoon red pepper flakes -- or to taste

salt to taste

1 tablespoon minced fresh flat-leaf parsley

 

Process all the ingredients, except the parsley, in a food processor until

smooth. Stir in the parsley. Taste and adjust seasoning.

 

S(ISBN):

" 0-8118-2501-9 "

Copyright:

" 2000 "

Yield:

" 1/2 cup "

 

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Per serving: 74 Calories (kcal); 4g Total Fat; (41% calories from fat); 2g

Protein; 10g Carbohydrate; 0mg Cholesterol; 77mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : This pesto will keep for up to one week in a tightly covered container.

For longer storage, freeze it in a small container for up to 2 months.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0